Baba Ghanoush

Eggplant, garlic, and tahini are key ingredients in this Middle Eastern puree. Serve it as either a spread for sandwiches or as a dip with vegetables or pita bread.

Eggplant, garlic, and tahini are key ingredients in this Middle Eastern puree. Serve it as either a spread for sandwiches or as a dip with vegetables or pita bread.

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Ingredients

1 large eggplant (about 2 pounds)

1/4 cup chopped fresh parsley

2 garlic cloves, peeled and halved

1/4 cup fresh lemon juice (about

2 lemons)

2 tablespoons tahini (sesame-seed paste)

1 tablespoon extra virgin olive oil

1/2 teaspoon salt

1/8 teaspoon ground cumin

Nutritional Information

Calories 61

Fat 3.5g

Satfat 0.5g

Protein 1.7g

Carbohydrate 7.4g

Cholesterol 0mg

Iron 0.5mg

Sodium 136mg

Caloriesfromfat 46%

Fiber 0.3g

Calcium 18mg

Calories 61

Fat 3.5g

Satfat 0.5g

Protein 1.7g

Carbohydrate 7.4g

Cholesterol 0mg

Iron 0.5mg

Sodium 136mg

Caloriesfromfat 46%

Fiber 0.3g

Calcium 18mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly. Cut eggplant in half lengthwise, and place, cut sides down, in a colander; drain 30 minutes. Scrape out eggplant pulp; discard shell.

Step 3

Place parsley and garlic in a food processor; pulse 6 to 7 times until minced. Add eggplant pulp, lemon juice, and remaining ingredients; process until smooth. Spoon into a bowl; cover and let stand at room temperature 30 minutes to allow flavors to blend.